1 pound ground beef
1 small diced onion
28 ounces diced tomatoes -- canned, undrained
1 cup diced carrots
1 cup diced celery
1 cup potatoes -- peeled and cubed
Salt and Pepper to taste
In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomatoes, carrots, celery, and potatoes. Bring to a boil. Reduce heat; cover, and simmer for 30 minutes or until vegetables are tender. Sprinkle with salt and pepper.
Yield: 6 servings
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